Hello again! I have another question - I made a simple firm ganache, 8oz couveture to 120ml cream, intending to use to fill chocolates in moulds. I didn't get to use it all yesterday and didn't want to waste it so I kept it covered in the fridge overnight. Obviously I can only fill the moulds when it is a little runny so I was wondering, is it safe to warm it for a few seconds in the microwave, fill and close the moulds, keep in fridge as normal?

Thanks! [:)]

Trish

There is no such thing as a chocolate reject - if you can fit it in your mouth, it wont be rejected!!

March 25, 20092:37 pm

trickypoo1

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.

There is no such thing as a chocolate reject - if you can fit it in your mouth, it wont be rejected!!

March 26, 20097:27 pm

Marcellus

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I do it all the time with a straightforward ganache mix - no glucose or other additives - and haven't had any problems, however, I always eat my truffles within a week or two. I suspect that reheating ganache probably must affect its preservation properties but to what degree I don't know.

March 26, 20099:09 pm

trickypoo1

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Thanks!

There is no such thing as a chocolate reject - if you can fit it in your mouth, it wont be rejected!!